Coriander Thokku

Sometimes i feel 24 hours is not enough for me to complete all my tasks and those are the days i wish i had no cooking to do. If only there was something ready to eat and i had to just prepare plain rice, that would be so wonderful. Even though i can buy ready to eat foods at super market my hubby and son does not prefer it. They are ready to eat plain rice and curd instead of those ready to eat stuff. So here is one such recipe that you can prepare and store for two to three months. Use it with rice, Chapathi(Indian flat bread) or Rotti.


Coriander leaves a big bunch or if the bunch is small then 3 or 4 bunches.
Red chillies (Guntur variety) – 30 – 40 (This chillies are hot)
Jaggery lemon size
Tamarind half of lemon size.
1/4ltr Oil
Salt – 2tbsp
Wash Coriander leaves thoroughly and drain water. Dry it out completely, there should be no water left in the coriander leaves.  Chop it finely and add all the above ingredients excluding oil and grind it to a fine paste.
Heat 1/4ltr oil in a pan, season with hing(asafoetida), add the coriander paste to this and let it cook. Stir it now and then. Once the oil starts separating from the coriander paste, switch off the stove. Let it cool and store it in an airtight container.
This can be stored for 2 to 3 months.

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